Kerala Karimeen Mappas

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Ingredients
  • 500 gram Karimeen (Green chromide/ Pearl spot fish)
  • 3/4 teaspoon Turmeric powder
  • 2 teaspoon Chilly powder
  • 1 teaspoon Black Pepper powder
  • 1 teaspoon salt
  • 1 tablespoon Lemon Juice
  • 10 10-12 Shallots
  • 4 4-5 Garlic cloves
  • 1/2 inch Ginger
  • 1 teaspoon Coriander powder
  • 2 Onion Sliced
  • 4 Green Chillies
  • 1 spring Curry leaves
  • 2 Small Tomatoes (sliced)
  • 2 cups Coconut Milk (Thin (Randam Pal))
  • 1 cup Coconut Milk (Thick (Onnam Pal))
  • Oil - As required
Instructions
  1. 1
    Clean the fish thoroughly and make vertical cuts on both sides to help the masala seep in.
  2. 2
    Prepare the marination paste by mixing 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon black pepper powder, enough salt, and 1 tablespoon lemon juice with a little water.
  3. 3
    Apply the masala paste all over the fish and keep it aside.
  4. 4
    Fry the fish until about 70% done. The remaining cooking will happen in the curry. Set it aside.
  5. 5
    Grind shallots, garlic, ginger, 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, and 1 teaspoon coriander powder with a little water to a smooth paste.
  6. 6
    Heat some fresh oil or reuse the oil from frying the fish.
  7. 7
    Add 1 large sliced onion and sauté it for a while.
  8. 8
    Add slit green chilies and a sprig of curry leaves. Sauté everything together.
  9. 9
    When the onion becomes soft and translucent, add chopped tomatoes and cook well.
  10. 10
    Add the ground masala paste and enough salt to the pan.
  11. 11
    Cook the mixture until it thickens slightly and the raw smell disappears.
  12. 12
    Pour in the thin coconut milk (Randaam Pal) and let it come to a boil.
  13. 13
    Once it starts boiling, gently place the fried fish into the curry. Do not stir with a spoon—just swirl the pan gently to mix.
  14. 14
    Cover the pan with a lid and let the fish cook in the curry for a few more minutes.
  15. 15
    Just before removing from the heat, add thick coconut milk (Onnam Pal) and mix gently by swirling.
  16. 16
    Finish the curry by drizzling a little coconut oil over the top.
  17. 17
    Karimeen Mappas is ready. Serve it hot with Appam, Puttu, or Dosa.
Read it online: https://foodgood.in/recipe/kerala-karimeen-mappas/
Ushadevi
Food and Lifestyle Blogger

Hello beautiful people! I’m Ushadevi, a home manager, love travel and a foodie. All the recipes in this blogs are home made. No preservatives added. Most of the recipes are traditional Indian food. Explore, Make and Taste !!